Stop throwing away bananas when they turn. Instead, make banana bread. Here are two easy banana bread recipes I make anytime I have bananas I need to use up. If you love cranberries like me try the cranberry banana bread.

Easy Banana Bread


  • 2 ripe bananas, peeled
  • 1/3 cup melted butter
  • 3/4 cup brown sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup water


Preheat the oven to 350°F

With a mixer in a medium size bowl, mix together all the ingredients.

Pour the batter into a greased loaf pan. Bake for 40 minutes to 50 minutes at 350°F, or until a tester comes out clean.


Now I happen to like a version of banana bread with cranberries more than regular banana bread.

Cranberry Banana Bread


1/4 cup butter, softened
1 cup sugar
2 eggs
2 small bananas, sliced
1 cup dried cranberries
1/4 cup water
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Preheat the oven to 360°F. Grease a 9 by 5 inch loaf pan.

Cream the butter and sugar together. Add in the eggs one by one, mixing well between each addition. Add banana slices, cranberries, water, and vanilla extract. Mix again until blended, but not so much you smash the bananas.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients into the batter, and mix until just combined – do not overmix.

Pour the batter into the pan and bake for 50-55 minutes or until the top of the cake is nicely browned and a cake tester comes out clean.

Cool for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.

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